Aspic, the original meaning of aspic was ‘a cold dish of meat, fish, eggs, etc. set in moulded jelly’, and only gradually did the term come to be used for the jelly itself. The earliest reference to aspic in English (by Dr Johnson’s friend Mrs Piozzi in 1789) is in the plural, and Thackeray in Vanity Fair (1848) has General Tiptoff dying ‘of an aspic of plovers’ eggs’. English borrowed the word from French, but its ultimate origins are wrapped in obscurity.
Aspic is a tasty jelly usually made from meat stock that has been cooked long enough to release natural gelatin. Cooks have used aspics as a means of preserving meat for centuries, but most modern recipes have their roots in French cuisine. The dish can be prepared as a form, as a garnish, and as a glaze.
How Aspic Is Cooked
The bottom of a traditional aspic is meat. Although almost every variety will work, beef, pork, poultry and fish are the most common. Chefs often use scraps or pieces that would otherwise be considered waste, and cook them slowly to make a dense broth or consommé. The soup is strained and clarified with egg white before it is clear. Depending on the meat used, boiling can be supplemented with a commercial gelatin to complement the natural pectin present.
The proportions are very important for an aspic success. Too few pieces of meat and jelly will never be set – but for many, and the taste can be overwhelming. Most cooks have to experiment with different ingredients and combinations a few times to get good results.
Standard Cooking
1. Dissolve the powder in 5 parts of boiling water.
2. Cool to room temperature.
Cabaret: Add a pattern of eg. fish and shellfish (or ham), eggs and vegetables in the bottom and sides of a bowl / mold.
Hell approx. 1 dl over and let it solidify. Fill the mold with raw materials and jelly as you wish.
3. Put in a refrigerator to harden.
Vaulted on barrels before serving.
How To Eat Delicious Aspic
Aspic is a perfect dish for the summer. Besides vegetables, shrimp and legumes are particularly popular as materials. Even if you go through Aspic’s jelly, you can see the vivid color of the ingredients clearly, so it’s best when you want to add color to your dish. It is also recommended for parties and other hospitable seats because it looks gorgeous.Many cooks choose to serve aspics in decorative forms, which often improve their aesthetics.Aspic is a jelly made from beef, pork, poultry or fish.
